Barley Vegetable Stew Recipes

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MEDITERRANEAN BARLEY VEGETABLE STEW



Mediterranean Barley Vegetable Stew image

This is in several newspapers this week; putting here for safe keeping until I have time to actually make it. The castelvetrano olives are described as brightly colored, buttery in flavor, and less salty than other green olives. If you substitute, be careful with the sodium content in other ingredients. The recipe in our paper calls for mincing the rosemary sprigs. My preference is to put them in stews whole and remove them before serving.

Provided by El Bee

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3 garlic cloves, minced
2 shallots, finely chopped
2 medium yellow onions, diced
28 ounces diced fire-roasted tomatoes
4 cups vegetable broth
2 sprigs fresh rosemary
1 1/2 cups pearl barley
12 ounces roasted red peppers, drained and cut into strips
5 ounces fresh spinach
1/2 cup castelvetrano olive, pitted and sliced
1 cup water
salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a large saucepan, heat olive oil.
  • Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
  • Add tomatoes, broth, rosemary and barley.
  • Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.
  • Stir in the roasted red peppers, spinach, olives, and water.
  • Cook until spinach is wilted, about 2 minutes.
  • Season with salt and freshly ground black pepper.
  • Remove rosemary sprigs before serving.

Nutrition Facts : Calories 267.3, Fat 6.6, SaturatedFat 1, Sodium 902, Carbohydrate 48, Fiber 10, Sugar 2.1, Protein 6.8

BEAKER'S VEGETABLE BARLEY SOUP



Beaker's Vegetable Barley Soup image

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Provided by BEAKER1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 17

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Steps:

  • Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g

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